Soup material and method of making same.



UNrrnD STATES PATENT oFFICE.

WVALTER T. SCHEELE, OF OATONSVILLE, MARYLAND, ASSIGNOR OF TVVO- THIRDSTO HERMANN KNOLLENBERG AND VV ILLIAM F. ASSAU, OF

BALTIMORE, MARYLAND.

SOUP MATERIAL AND METHOD OF MAKING SAME.

SPECIFICATION forming part of Letters Patent No. 707,646, dated August26, 1902.

Application filed $eptember 10 1901- Serial No. 74,977. (No specimens.)

To all whom it may concern.-

Be it known that I, WALTER T. SoHEELn,a subject of the Emperor ofGermany, residing at Gatonsville, in the county of Baltimore,

State of Maryland, have invented certain new and useful Improvements inDesiccated Soup Material and Method of Preparing the Same, of which thefollowing is a specification.

This invention relates to an improved desiccated food product consistingpartly of animal and partly of vegetable matter and the method ofpreparing the same.

The object of the invention is to provide food in dried and concentratedform which will keep indefinitely and which is comparatively light andeasily transported. While this food is designed for general use, it isparticularly adapted for the use of armies and for use on trains,vessels, and at distant points where the expense of transportation addslargely to the cost of ordinary foods.

The food product prepared according to the process hereinafter describedconsists of a dried and pulverized mixture of meat and flour which isfermented and uncooked,the

fibrin of the meat being digested and the albumen uncoagulated. Thisfood product will keep indefinitely without losing the flavor andnutriment of the meat of which it is made.

0 By mixing it with different quantities of hot water thick or thin soupcan be instantly pre pared. The process of preparing the food will nowbe described.

In carrying out the invention I first take 5 a quantity of fresh meat ofany desired variety and chop the same into small pieces. To one hundredpounds of chopped meat I add about one hundred and fifty pounds of fiourand about twenty-five ounces of yeast,

together with sufficient water to reduce the mass to a pasty condition.This pasty mass is then kept at a temperature of about 120 Fahrenheitfor a suitable time, usually several hours, during which timefermentation 5 takes place. In case the fermentation becomes too violentI add a small quantity-say two ounces-of chemically pure bicarbonate ofsoda. After sufficient fermentation the mixture is spread in thin layerson tables or trays and dried at a temperature of about 140 Fahrenheit.When thus dried, the material is-reduced to fine powder. During thisprocess a ferment is formed of sufficient digestive power'to digest thefibrin and its accompanying substances in the animal matter.

Having thus described my invention, what I claim, and desire to secureby Letters Pat- 4 ent, is-

1. The process of preparing a desiccated food product which consists incomminuting a quantity of fresh meat; mixing therewith a quantity offlour, a small quantity of yeast, and sufficient water to reduce thewhole to a pasty condition; permitting the pasty mass thus prepared tostand for several hours subject to a temperature suitable to causefermentation to take place; and finally drying the mass at a lowtemperature.

2. The process of preparing a desiccated food product which consists inmixing together comminuted fresh meat, flour, yeast and watersubstantially in the proportions of one hundred pounds of meat, onehundred and fifty pounds of flour, twenty-five ounces of yeast, andsufficient water to form a pasty mass; fermenting the mass at atemperature of about for several hours; spreading the mass and dryingthe same at a temperature of about and finally grinding or comminutingthe product thus formed. 8o

3. The desiccated pulverized food product consisting of fermenteduncooked meat and flour, the fibrin of the meat being digested and thealbumen uncoagulated, substantially as described. 8 5

In testimony whereof I affix my signature in presence of two witnesses.

WALTER T. SOHEELE.

Witnesses:

CHARLES H. MILLIKIN, SADIE C. REINHARD.

